Chicken & Cornbread Casserole (Thanksgiving Anytime!)
Created by breezermom on October 4, 2017
- Servings: 9
- Prep Time: 15m
- Cook Time: 1h
- Recipe #28376
Ingredients
- 6 cups cornbread (crumbled)
- 1/2 cup butter, melted
- 1/4 cup yellow onion, minced
- 3 tablespoons parsley, minced (fresh)
- 1/2 cup celery, finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon black pepper
- 625 grams cooked chicken (chopped, 5 cups)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 cups chicken broth
- 4 cups milk
- 2 large eggs (beaten)
How to Make
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Step 1: Combine the cornbread, 1/2 cup melted butter, minced onion, parsley, celery, 3/4 tsp salt, poultry seasoning, and black pepper in a large bowl; toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside.
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Step 2: Melt 1/4 cup butter in a saucepan over low heat; add the flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth; cook over medium heat, stirring constantly until the mixture is thoroughly heated.
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Step 3: Combine the milk and the eggs, stirring well. Gradually add the milk mixture to the chicken broth mixture; cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
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Step 4: Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.
Nutritional Facts
- Serving Size: 1 (461.1 g)
- Calories 610.9
- Total Fat - 37.6 g
- Saturated Fat - 16.8 g
- Cholesterol - 298.8 mg
- Sodium - 1829.4 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 4.7 g
- Sugars - 12.4 g
- Protein - 24.9 g
- Calcium - 211.4 mg
- Iron - 3.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg